Ricotta Pancakes With Blueberries & Coconut Yoghurt

Method

• Sift the self-raising flour, bicarbonate of soda, sugar and salt into a bowl. In another bowl, combine all the wet ingredients – ricotta, milk, vanilla extract, beaten egg, melted butter – mix well. Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients little by little until a smooth batter is formed.
• Heat a heavy based, non-stick fry pan and add a teaspoon of butter to the pan, along with a drizzle of olive oil (the olive oil will ensure the butter doesn’t burn). Add two separate ladles of pancake batter to the pan. Cook for about 4 minutes on each side until you see bubbles appearing, and then flip it over and cook for another 2-3 minutes. Put aside and continue with the rest of the batter.
• To decorate, let the pancakes cool a little, so that the yoghurt doesn’t melt. Layer each pancake with a tablespoon of coconut yoghurt until you get to the top (you can do every second layer if you don’t want too much yoghurt). At the top, place a dollop of coconut yoghurt in the centre and top with some fresh berries, mint leaves and a drizzle of honey or maple syrup. Mum will love them!